Title: Chinese Chicken-Stuffed Peppers
Categories: Diet Poultry Chinese
Yield: 4 Servings
| 4 | x | Lg sweet red pepper |
| | | Clove garlic, minced |
| 1/2 | c | Finely chopped carrots |
| 1 | c | Finely chopped chicken * |
| 1/2 | c | Frzn english peas, thawed |
| 1 | tb | Plus 1 1/2 t soy sauce |
| 1 | tb | Sesame oil |
| 1 | ts | Minced fresh gingerroot |
| 1/4 | c | Thinly sliced green onions |
| 1 | c | Cooked regular rice |
| | | Egg, beaten |
| 1/8 | ts | Salt |
* 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut
a 1/2" thick slice from the side of each pepper, reserving slices; remove
seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside.
Coat a large skillet or wok with Pam; add sesame oil, and place over med
heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots
and green onions; stir fry 2 minutes more. Remove from heat. Add chicken
and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each
reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side
up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or
until thoroughly heated. PER SERVING: 231 calories, 16.4 g protein, 6.7 g
fat, 25.7 carbohydrates 98 g cholesterol, 3.1 mg iron, 366 mg sodium, 37 mg
calcium.